Uploaded May 2025 | Updated September 2026, 2 weeks ago
Recipe ⬇️ or PRINT: recipetineats.com/puttanesca-fish-tray-bake
Baked fish dinners can be so dull. Not this one! Think - Puttanesca flavours in the form of a one tray fish dinner. It's a Puttanesca fish tray bake! Good for you, easy to make, fabulously delicious. - N x ❤️
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Puttanesca-ish fish tray bake
ROASTED POTATOES:
600g/1.2 lb baby potatoes, smaller ones up to 3.5cm/1.5″ halved, larger ones quartered (Note 1)
1 1/2 tbsp extra virgin olive oil
1/2 tsp cooking /kosher salt + 1/4 tsp black pepper
PUTTANESCA “STEW”:
1 medium fennel, fonds reserved for garnish, halved, cut into 0.5cm / 0.2″ half moon shapes
1 1/2 cups (200g / 1 punnet) cherry or grape tomatoes (or 2 regular tomatoes cut into large chunks)
1/2 cup pitted kalamata olives
3 garlic cloves, finely minced (can use garlic crusher)
3 tbsp baby capers
3 anchovy fillets, finely minced (or 1/4 tsp heaped extra salt)
400g/ 14oz canned tomato, crushed or diced
1/2 tsp chilli flakes, optional (red pepper flakes)
1 tsp dried oregano
1/4 tsp EACH cooking/kosher salt + black pepper
FISH:
4 x 160 - 180g / 5 - 6oz barramundi, cod, snapper, tilapia or other firm white fish fillets, skinless about 2.5/3cm/1″ thick
1/2 tsp cooking/kosher salt + 1/4 tsp black pepper
1 1/2 tbsp extra virgin olive oil
FINISHING / SERVING:
1 loosely packed cup basil leaves, roughly chopped or tear by hand (recommended but can live without)
Warm crusty bread, for mopping
1. Potatoes – Toss in the oil, salt and pepper. Spread on a tray with a rim at least 2cm/0.8" high (or 23x33cm / 9×13" pan). Roast 20 min at 220°C/390°F (200°C fan).
2. Mix Puttanesca “stew” ingredients, toss with potatoes, bake another 10 min.
3. Sprinkle fish with the salt and pepper, put on top. Drizzle with the oil, roast another 15 min or until fish flakes.
4. Drizzle with extra virgin olive oil, sprinkle with basil and fennel fonds, serve with bread for mopping!
Recipe ⬇️ or PRINT: recipetineats.com/puttanesca-fish-tray-bake
Baked fish dinners can be so dull. Not this one! Think - Puttanesca flavours in the form of a one tray fish dinner. It's a Puttanesca fish tray bake! Good for you, easy to make, fabulously delicious. - N x ❤️
–––––-
Puttanesca-ish fish tray bake
ROASTED POTATOES:
600g/1.2 lb baby potatoes, smaller ones up to 3.5cm/1.5″ halved, larger ones quartered (Note 1)
1 1/2 tbsp extra virgin olive oil
1/2 tsp cooking /kosher salt + 1/4 tsp black pepper
PUTTANESCA “STEW”:
1 medium fennel, fonds reserved for garnish, halved, cut into 0.5cm / 0.2″ half moon shapes
1 1/2 cups (200g / 1 punnet) cherry or grape tomatoes (or 2 regular tomatoes cut into large chunks)
1/2 cup pitted kalamata olives
3 garlic cloves, finely minced (can use garlic crusher)
3 tbsp baby capers
3 anchovy fillets, finely minced (or 1/4 tsp heaped extra salt)
400g/ 14oz canned tomato, crushed or diced
1/2 tsp chilli flakes, optional (red pepper flakes)
1 tsp dried oregano
1/4 tsp EACH cooking/kosher salt + black pepper
FISH:
4 x 160 - 180g / 5 - 6oz barramundi, cod, snapper, tilapia or other firm white fish fillets, skinless about 2.5/3cm/1″ thick
1/2 tsp cooking/kosher salt + 1/4 tsp black pepper
1 1/2 tbsp extra virgin olive oil
FINISHING / SERVING:
1 loosely packed cup basil leaves, roughly chopped or tear by hand (recommended but can live without)
Warm crusty bread, for mopping
1. Potatoes – Toss in the oil, salt and pepper. Spread on a tray with a rim at least 2cm/0.8" high (or 23x33cm / 9×13" pan). Roast 20 min at 220°C/390°F (200°C fan).
2. Mix Puttanesca “stew” ingredients, toss with potatoes, bake another 10 min.
3. Sprinkle fish with the salt and pepper, put on top. Drizzle with the oil, roast another 15 min or until fish flakes.
4. Drizzle with extra virgin olive oil, sprinkle with basil and fennel fonds, serve with bread for mopping!
